Sear and soak the chiles (see notes)

Blend the soaked chiles and garlic with two cups beef broth

Dice onion and cook in a little vegatable oil until it starts to brown

Trim excess fat from chuck roast and cut into cubes

Coat with flour, season with salt and pepper and sear in a large pot

Add browned onion and blended chile sauce to the beef

Add bay leaves and remaininng two cups beef stock to beef

Cover and simmer on low heat

Depending on the size of your cubed beef it will take 3-4 hours for the beef to start to fully break down. When you can start to shred it with a fork and little effort youre almost there

In the final 30 minutes of cooking I like to add a little cumin and ground coriander to offse the richness of the beef (see notes)

Likewise I add apple cider vinegar to cut through the fattiness as well (see notes)